"cellaring" a dunkelweisen - in primary ok?

[jigidyjim]

The dunkelweisen recipe I'm following from Joy Of Homebrewing says to transfer to secondary, then when ready, "cellar" at 50 degrees to get yeast out of suspension. First off, I thought dunkelweisen's were supposed to be cloudy but what do I know.

Anyway, was wondering if it's ok to do this all in the primary instead of using a secondary. I've never "cellared" or "cold crashed", but this is my first brew with a temperature control system (a freezer), so now that I have the ability to do it, I'm wondering if I should.

Thanks.

 

[Reno_eNVy]

No need for a secondary, especially for a dunkelweizen or any other hefe/wheat style. If your FG is consistent over a couple days just bottle or keg as you normally would.